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wheat breading

Anne Rieder, Svein H Knutsen, Aida Sainz Fernandez, Simon Ballance
Cereal beta-glucan can reduce post-prandial glycaemic responses, which makes it an interesting ingredient to improve the health impact of bread, a staple food with a high glycaemic index (GI). Here we compare the ability of different wheat-based breads prepared with oat bran concentrate and barley flour and a Norwegian type of soft wrap (lompe) for their ability to reduce glycaemic responses in healthy adults. Both breads with the highest beta-glucan content (3.8 g per serving) significantly reduced peak blood glucose rise (PBGR), incremental area under the blood glucose curve (iAUC) and GI compared to wheat control regardless of beta-glucan Mw and solubility...
February 20, 2019: Food & Function
Jacob van Etten, Kauê de Sousa, Amílcar Aguilar, Mirna Barrios, Allan Coto, Matteo Dell'Acqua, Carlo Fadda, Yosef Gebrehawaryat, Jeske van de Gevel, Arnab Gupta, Afewerki Y Kiros, Brandon Madriz, Prem Mathur, Dejene K Mengistu, Leida Mercado, Jemal Nurhisen Mohammed, Ambica Paliwal, Mario Enrico Pè, Carlos F Quirós, Juan Carlos Rosas, Neeraj Sharma, S S Singh, Iswhar S Solanki, Jonathan Steinke
Crop adaptation to climate change requires accelerated crop variety introduction accompanied by recommendations to help farmers match the best variety with their field contexts. Existing approaches to generate these recommendations lack scalability and predictivity in marginal production environments. We tested if crowdsourced citizen science can address this challenge, producing empirical data across geographic space that, in aggregate, can characterize varietal climatic responses. We present the results of 12,409 farmer-managed experimental plots of common bean ( Phaseolus vulgaris L...
February 19, 2019: Proceedings of the National Academy of Sciences of the United States of America
Anke R Boeswetter, Katharina Anne Scherf, Peter Schieberle, Peter Koehler
Rice flour is commonly used as raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor, but lower intensities of the typical roasty wheat bread odor qualities. By application of aroma extract dilution analyses (AEDA), the most odor active compounds in both, rice and wheat bread samples were characterized. In addition, two batches of rice flour were used...
February 19, 2019: Journal of Agricultural and Food Chemistry
Wioleta Zysk, Dominika Głąbska, Dominika Guzek
Gluten-free (GF) product labeling is one of the most important determinants of food product choices by patients with celiac disease, due to the need for following a GF diet. The aim of this study was to assess the role of front-of-package GF product labeling in pair-matched celiac and non-celiac women on a GF diet in a choice experiment (CE). In subgroups of celiac ( n = 77) and non-celiac pair-matched respondents on a GF diet, but with no gluten-related diseases diagnosed ( n = 77), the influence of front-of package labeling of GF bread on the choice of products was assessed...
February 14, 2019: Nutrients
Andras Cseh, Caiyun Yang, Stella Hubbart-Edwards, Duncan Scholefield, Stephen S Ashling, Amanda J Burridge, Paul A Wilkinson, Ian P King, Julie King, Surbhi Grewal
Cytogenetic analysis and array-based SNP genotyping of wheat- Th. intermedium introgression lines allowed identification of 634 chromosome-specific SNP markers across all twenty-one chromosomes of Th. intermedium (StJ r J vs , 2 n  = 6 x  = 42). Thinopyrum intermedium (2n = 6x = 42, StJr Jvs ) is one of the most promising reservoirs of useful genes including tolerance to abiotic stresses, perenniality and disease resistance not available in the cultivated bread wheat. The transfer of genetic diversity from wild species to wheat offers valuable responses to the effects of climate change...
February 14, 2019: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Xia Liu, Kui Lu, Jinglin Yu, Les Copeland, Shujun Wang, Shuo Wang
This study aimed to investigate the effect of purple yam (Dioscorea alata L.) flour substitution for wheat flour on in vitro starch digestibility of wheat bread. The enzyme-resistant starch content increased from 34.9% for wheat flour bread to 41.3% for bread made with 70% wheat flour and 30% purple yam flour. Meanwhile, the content of rapidly digestible starch and slowly digestible starch decreased with the addition of purple yam flour in the bread. The results from differential scanning calorimetry, X-ray diffraction, polarized light and scanning electron microscopy showed that purple yam starch granules were not completely disrupted during bread baking...
June 30, 2019: Food Chemistry
Sara Graziano, Silvia Marando, Barbara Prandi, Fatma Boukid, Nelson Marmiroli, Enrico Francia, Nicola Pecchioni, Stefano Sforza, Giovanna Visioli, Mariolina Gullì
Durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn) is a major food source in the Mediterranean countries since it is utilized for the production of pasta, leavened and unleavened breads, couscous and other traditional foods. The technological and nutritional properties of durum wheat semolina depend mainly on the type of gluten proteins and on their amount, which is a genotype and environment dependent trait. Gluten proteins are also responsible for celiac disease (CD), an autoimmune enteropathy with a prevalence of about 0...
February 11, 2019: Journal of Agricultural and Food Chemistry
Maryam Safdarian, Hossein Askari, Vahid Shariati J, Ghorbanali Nematzadeh
It is commonly accepted that bacteria actively interact with plant host and have beneficial effects on growth and adaptation and grant tolerance to various biotic and abiotic stresses. However, the mechanisms of plant growth promoting bacteria to communicate and adapt to the plant environment are not well characterized. Among the examined bacteria isolates from different saline soils, Arthrobacter nitroguajacolicus was selected as the best plant growth-promoting bacteria under salt stress. To study the effect of bacteria on wheat tolerance to salinity stress, bread wheat seeds were inoculated with A...
February 11, 2019: Scientific Reports
Narinder Singh, Shuangye Wu, Vijay Tiwari, Sunish Sehgal, John Raupp, Duane Wilson, Mehraj Abbasov, Bikram Gill, Jesse Poland
Aegilops tauschii , the D-genome donor of bread wheat, Triticum aestivum , is a storehouse of genetic diversity, and an important resource for future wheat improvement. Genomic and population analysis of 549 Ae. tauschii and 103 wheat accessions was performed by using 13,135 high quality SNPs. Population structure, principal component, and cluster analysis confirmed the differentiation of Ae. tauschii into two lineages; lineage 1 (L1) and lineage 2 (L2), the latter being the wheat D-genome donor. Lineage L1 contributes only 2...
2019: Frontiers in Plant Science
Ya-Ping Zhang, Meirong Chen, Yu Chen, Yi Hou, Song-Qing Hu
The wheat catalase gene (wcat1) was cloned and overexpressed in Pichia pastoris. The purified wCAT1 exhibits the highest activity at pH 7.5 and 35 °C with Km and Vmax of 22.95 mM and 0.24 μmol/min, respectively. wCAT1 could markedly improve the flour processing quality, as it increases the stability time, reduces the degree of softening, and enhances the rheological properties of dough. wCAT1 could also elevate the bread-making quality, with increased specific volume of the bread and decreased hardness, gumminess, and chewiness, which are attributed to the increased amount of SDS-insoluble protein in dough, resulting in extended glutenin network and thus larger pores in the fermented dough and the bread crumb...
February 11, 2019: Journal of Agricultural and Food Chemistry
Jaime Ballester-Sánchez, Jose Vicente Gil, Claudia Monika Haros, María Teresa Fernández-Espinar
Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic health-promoting potential of breads...
February 9, 2019: Plant Foods for Human Nutrition
Ghader Mirzaghaderi, Annaliese S Mason
Although Ae. tauschii has been extensively utilised for wheat breeding, the D-genome-containing allopolyploids have largely remained unexploited. In this review, we discuss approaches that can be used to exploit the D genomes of the different Aegilops species for the improvement of bread wheat. The D genome of allohexaploid bread wheat (Triticum aestivum, 2n = AABBDD) is the least diverse of the three wheat genomes and is unarguably less diverse than that of diploid progenitor Aegilops tauschii (2n = DD)...
February 10, 2019: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Rosa Pilolli, Agata Gadaleta, Gianfranco Mamone, Domenica Nigro, Elisabetta De Angelis, Nicola Montemurro, Linda Monaci
Over the last years, great efforts have been devoted to develop effective gluten detoxification strategies with a consequent detrimental alteration of the technological properties as well. Obtaining low-gluten products without affecting the rheological properties of wheat could still be considered a new challenge to face. In this investigation, we presented a comprehensive characterization of durum wheat genotypes aimed at identifying low gluten ones, which combine the potential lower toxicity/immunogenicity with conserved yield and rheological properties to encompass the perspective usability for bread or pasta making...
February 7, 2019: Scientific Reports
Muhammad Shoaib, Wenlong Yang, Qiangqiang Shan, Muhammad Sajjad, Aimin Zhang
Cytokinins (CKs) are involved in determining the final grain yield in wheat. Multiple gene families are responsible for the controlled production of CKs in plants, including isopentenyl transferases for de novo synthesis, zeatin O-glucosyltransferases for reversible inactivation, β-glucosidases for reactivation, and CK oxidases/dehydrogenases for permanent degradation. Identifying and characterizing the genes of these families is an important step in furthering our understanding of CK metabolism. Using bioinformatics tools, we identified four new TaIPT , four new TaZOG , and 25 new TaGLU genes in common wheat...
2019: PeerJ
Shiyong Ding, Bo Peng, Youqian Li, Jun Yang
The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool...
June 15, 2019: Food Chemistry
Alberto Casartelli, Vanessa J Melino, Ute Baumann, Matteo Riboni, Radoslaw Suchecki, Nirupama S Jayasinghe, Himasha Mendis, Mutsumi Watanabe, Alexander Erban, Ellen Zuther, Rainer Hoefgen, Ute Roessner, Mamoru Okamoto, Sigrid Heuer
Degradation of nitrogen-rich purines is tightly and oppositely regulated under drought and low nitrogen supply in bread wheat. Allantoin is a key target metabolite for improving nitrogen homeostasis under stress. The metabolite allantoin is an intermediate of the catabolism of purines (components of nucleotides) and is known for its housekeeping role in nitrogen (N) recycling and also for its function in N transport and storage in nodulated legumes. Allantoin was also shown to differentially accumulate upon abiotic stress in a range of plant species but little is known about its role in cereals...
February 5, 2019: Plant Molecular Biology
Marianna Rakszegi, Éva Darkó, Alison Lovegrove, István Molnár, László Láng, Zoltán Bedő, Márta Molnár-Láng, Peter Shewry
Wild relatives of wheat, such as Aegilops spp. are potential sources of genes conferring tolerance to drought stress. As drought stress affects seed composition, the main goal of the present study was to determine the effects of drought stress on the content and composition of the grain storage protein (gliadin (Gli), glutenin (Glu), unextractable polymeric proteins (UPP%) and dietary fiber (arabinoxylan, β-glucan) components of hexaploid bread wheat (T. aestivum) lines containing added chromosomes from Ae...
2019: PloS One
Shaopeng Li, Jun Wang, Mengyun Ding, Donghong Min, Zhonghua Wang, Xin Gao
Bread wheat (Triticum aestivum L.) is one of the important cereals for human life. As people pursue higher quality of life, the requirements of improving the quality of wheat flour also increase accordingly. Global warming exhibits asymmetrically, that is, the warming rate during the night is significantly greater than that during the day. However, the effect of moderate warming on the quality formation of wheat is still unclear. In this study, night warming treatment was carried out at the grain filling stage to clarify the effects of night warming on the accumulation of UPP% (percentage of SDS-unextractable polymeric protein) and micro-structure of wheat gluten, with a strong gluten wheat cultivar Xinong979 and a plain gluten wheat cultivar Tam107 as materials...
February 2019: Food Research International
Cintia Pereira da Silva, Rosana Aparecida Manólio Soares-Freitas, Geni Rodrigues Sampaio, Millena Cristina Barros Santos, Talita Pimenta do Nascimento, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira, José Alfredo Gomes Arêas
This study investigated the phenolic profile of jatobá-do-cerrado (Hymenaea stignocarpa Mart.) extracts submitted to in vitro digestion, the inhibition of α-amylase and α-glucosidase activities; and the effect of jatobá-do-cerrado flour addition on the nutritional quality, glycemic index (GI) and acceptability of breads. The phenolic composition was determined by UPLC-MS. Bread formulations were developed adding the jatobá-do-cerrado flour at 10, 20 and 30% (w/w) to replace wheat flour. Phenolic compounds of biological relevance such as caffeic acid, kaempferol, quercetin-3-rutinoside and quercetin-3-rhamnoside were present in jatobá-do-cerrado...
February 2019: Food Research International
Daniel Reynolds, Joshua Ball, Alan Bauer, Robert Davey, Simon Griffiths, Ji Zhou
Background: High-quality plant phenotyping and climate data lay the foundation of phenotypic analysis and genotype-environment interaction, providing important evidence not only for plant scientists to understand the dynamics between crop performance, genotypes, and environmental factors, but also for agronomists and farmers to closely monitor crops in fluctuating agricultural conditions. With the rise of Internet of Things technologies (IoT) in recent years, many IoT-based remote sensing devices have been applied to plant phenotyping and crop monitoring, which are generating terabytes of biological datasets every day...
January 31, 2019: GigaScience
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